Halloumi burgers with red pepper houmous and sweet potato chips

Halloumi burgers with red pepper houmous and sweet potato chips recipe

18 ratings

Swap out your beef burger with this tasty vegetarian halloumi burger. This burger is topped with crunchy vegetables and rich houmous; making it both colourful and satisfying. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 737 calories / serving

Ingredients

  • 450g light halloumi, sliced into 1 cm pieces
  • 1 tbsp olive oil
  • 182g tub red pepper houmous
  • 4 seeded burger buns, sliced
  • 1 little gem lettuce, leaves separated
  • 2 large tomatoes, sliced

For the sweet potato chips

  • 3 large sweet potatoes, peeled and cut into 1 cm chips
  • 2 tbsp olive oil
  • 2 tsp sea salt

Each serving contains

  • Energy

    3080kj
    737kcal
    37%
  • Fat

    44g 63%
  • Saturates

    16g 82%
  • Sugars

    9g 10%
  • Salt

    5.7g 95%

of the reference intake
Carbohydrate 50.7g Protein 36.3g Fibre 7.7g

Method

  1. Preheat the oven to 200°C/180° fan.
  2. In a large roasting dish, coat the sweet potatoes in the olive oil and 1 tsp sea salt and lay in a single layer. Bake in the oven for 1 hour, turning a few times during cooking.
  3. About 20 minutes before the chips are ready, sprinkle them with the remaining sea salt stir them about with a spatula and put them back in the oven.
  4. Slice the halloumi and coat in the 1 tbsp olive oil. Heat a large griddle pan to very high and fry the halloumi until charred lines appear, turn once and then take off and keep warm.
  5. If cooking on a barbecue, place on the hottest part of the barbecue and cook for 1-2 minutes, turning every 30 seconds, until charred lines appear. Take off the BBQ and keep warm.
  6. Slice the buns and grill until toasted. Assemble the burgers by spreading the houmous onto the bottom part of the buns, adding the halloumi, topping with the lettuce and tomatoes and finishing with the bun top. Serve with the chips.

Tip: A fish slice is really useful for turning the slices of halloumi.

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